Prep 10 mins
Cook 0 mins
I've never actually had this dressing at the restaurant, but my husband has and HE says it tastes very close. The only thing I think I would change is to put the chopped cilantro in AFTER you put this into the blender. This is my version of a copy cat, but I don't know, because I've never had it. Let me know if you think it is close. I came up with this recipe because my husband does not like the cilantro ranch dressing.
- 1⁄4 cup vinegar
- 1⁄3 cup canned diced green chilis
- 1 garlic clove
- pepper, to taste
- 1 pinch cumin
- 1 teaspoon salt
- 3 teaspoons sugar
- 1⁄2 cup fresh cilantro, chopped
- 1⁄2 cup canola oil
- 1⁄4 cup fresh lime juice
- Put all into a blender until slightly thickened.
Substituted honey for sugar and this improved the taste. The shelf life is short. After 24 hours the taste profile changes significantly.
This was really good. I like the texture of the green chili's in this but think the amount of sugar could be reduced a tad. In order to stretch the last little bit to cover a dinner salad for DH and myself I added a dab of sour cream and that was enjoyed as well. Thanks for posting!
Just like Rio, thanks.